Serves: Many :)
Ingredients:
1.4kg roast lamb leg
2 medium sized beetroot, peeled & quartered
3 large potatoes, peeled & quartered
3 onions, halved
3 carrots, peeled & cut in half lengthwise, then halved width wise
extra virgin olive oil
salt & pepper
1 head of garlic, 4 cloves sliced, the rest left whole (in skin)
handful of fresh rosemary
Preheat oven to 180 degrees celsius.
Fill a small saucepan with water and bring to the boil. Once boiling add potatoes and cook until the edges are soft. Drain water and with the lid on pan, throw the potatoes around inside the saucepan to scuff them up a little.
To prepare your lamb, take a very sharp knife and make slices across the top and bottom of the leg, approximately 3cm apart. stuff gaps with sliced garlic and a sprig of rosemary in each. Massage a little olive oil into the leg and season with salt and pepper. Do this on both sides.
Place vegetables and whole garlic cloves into a large roasting dish, drizzle a small amount of olive oil over, pop a few rosemary sprigs in and season. Place a small roasting rack over the top of vegetables and rest your lamb here. This will allow the juices from the meat to drip down onto the vegetables and give them more flavour.
Cook for 30 minutes, then turn lamb over, scuff vegetables up a little and put back in the oven for a further 30 minutes.
Once lamb is cooked, remove from pan on rack and cover with foil. Let the meat rest for at least 15 minutes. At this point, if your vegetables are not cooked, put back in the oven for a further 10-15 or until cooked.
Serve immediately.
Note: This cooking time will have the lamb cooked medium rare, if you like it well done add another 15 minutes onto cooking time. If your potatoes are not crispy, heat 1 tsp of olive oil in a non stick pan and once hot add potatoes. cook them quickly and keep moving them around in the pan until they go crispy.
We made a gravy from the juices left in the pan, but you can also make an easy mint sauce whilst the lamb is cooking.